Cajun cannelloni

Yield: 10 servings

Measure Ingredient
-Waldine Van Geffen VGHC42A
1 pounds Ricotta cheese
½ cup Parmesan cheese; grated
⅔ cup Romano cheese; grated
½ pounds Mozzarella cheese; shred
¼ pounds Crawfish tails; cut small pieces
¼ pounds Crabmeat
1 large Link boudin (or smoked) sausage; chop small pieces
1 pounds Link Italian sausage; cut small pieces
28 Canneloni shells
4 Eggs
2 Jalapeno peppers; chopped
1 teaspoon Tabasco
½ cup Red wine
3 cups Tomato sauce
2 smalls Cans tomato paste
½ cup Butter
4 tablespoons Olive oil
¼ cup Onion; diced
¼ cup Shallots; slice thin
1 teaspoon Fresh ground white pepper
⅛ cup Garlic; chopped
¼ cup Mushrooms; chopped
¼ cup Parmesan cheese; grated
¼ pounds Mozzarella cheese; shred

Begin 2 hours ahead. Prepare sauce: Melt butter, mix with olive oil.

Add peppercorns, onion, garlic. Saute several miniutes. Add mushrooms; saute several minutes more. Add tomato sauce and paste.

Simmer 1 hour or more. Cook sausages well in pan; add jalapenos and Tabasco. Add crawfish and saute 5 minutes more. Add crab; saute a few more minutes. Blend Romano, Parmesan and mozzarella in mixing bowl with ricotta. Add sausage, crab, crawfish mixture. Add eggs; mix thoroughly.. Cook canneloni in rapidly boiling water 7 to 10 minutes or until shells are cooked but firm. Remove shells from water and stuff with mixture when cool to the touch. Arrange shells in large greased baking pan. Cover with sauce. Slice remaining mozzarella and arrange on top. Top with grated Parmesan. Bake 40 minutes at 350~.

Put under broiler for last 5 minutes to brown cheese topping. Source: Times-Picayune

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